| previous | next |
Title: Feta and Ricotta Cheese Fondue
Categories: Cheese
Yield: 4 Servings
| 3 | tb | Butter or margarine |
| 4 | oz | Feta cheese 1/2" cubes |
| 1/8 | ts | Pepper, black |
| 1 | Lemon, juice of | |
| 1 | tb | Parsley, minced (optional) |
| 1 | c | Ricotta cheese |
This will taste very Greek to you. Be sure to drain the spinach well. Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue
Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.
Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions.
Servings: 4
| previous | next |